Preheat oven to 375°F. Brush a 9-inch square pan with 1 tsp oil and set aside.

In a large skillet on medium, heat remaining 2 tbsp oil. Add vermicelli and cook, turning with tongs, until golden brown on both sides, about 5 minutes. Transfer vermicelli and any broken pieces to a plate.

Using your hand, crush tomatoes into skillet and add chipotles; stir to combine. Increase heat to high and cook until thickened, about 2 minutes. Stir in broth, vermicelli, salt and black pepper. Bring mixture to a boil; reduce heat to low and simmer gently, uncovered, breaking up vermicelli with a spoon for about 5 minutes. Stir in turkey and remove bay leaf.

Transfer mixture to prepared pan and sprinkle cheese over top. Cover pan loosely with foil and bake until cheese melts and casserole is heated throughout, about 20 minutes. Serve with sour cream, if desired.

Say good-bye to dry turkey burgers! Mixing in eggplant makes for moist, tender burgers and brings a touch of smoky flavor. These have a bit of a kick from the curry powder and cayenne, so feel free to cut back if you're sensitive to spice.

We make the turkey chili that fills the layers of our lasagna from scratch, and this simple, speedy recipe can be used in other dishes too (think: as a pasta topper, bread bowl filler, spooned onto nachos, and the list goes on).

The smoky heat of poblano chiles makes them ideal for stuffing. In order to make these peppers easier to peel, first grill them directly over an open flame until their skins blister and char, then let them steam in their own heat.